Early Autumn Bean Casserole

Every year when the autumn arrives I feel like drinking tons of tea and eating warm casseroles and soups for dinner. I love to have a pan of something simmering on the stove. When it is getting colder outside I truly enjoy spending time in my kitchen preparing various slow cooked meals.

Right now the nature is starting to slow down, preparing for a good sleep that will last all the way to the spring. But before that, it is offering us its most precious treasures. I love being outdoors embracing the autumn with all its colours and all the crops that it has to offer. This season is by far my favourite one. For a true foodie there is nothing as exiting as enjoying the local produce and right now it is the best season for that!

Early Autumn Bean Casserole is the most warming, hearty bean casserole you can think of. It is a great dinner for a chilly autumn or winter day. Eat it with rice, bread or (as I prefer) on its own together with a spoonful of guacamole or sour cream. Today there are some very tasty vegan options for sour cream on the market.

Chop the onion, celery, carrot and garlic. Heat the oil in a big sauce pan and fry the onion for a few minutes then add the celery and carrot.

Let it all sweat for a while in the pan before you add the garlic, spices and tomato paste. Let the spices fry in the oil then add water, beans, vinegar and salt.

Leave the casserole to simmer for at least 15 minutes or longer if you want the flavours to intensify. Add more water if required.

When it’s almost done, you remove approximately 2 dl/0.8 cup of the casserole and mix it into a smooth paste. Put it back inside the pan and stir until it is completely blended with the rest. This will give you a much thicker, creamier result.